I vacuum seal and freeze the cuts.. I separate into the point for later use as burnt ends and flat for sandwiches. This allows one to reheat the flat via sous vide to retain moisture, while the burnt ends point just gets cut into pieces, placed in an aluminum disposable pan with a light dusting of your favorite dry rub and BBQ sauce and heated at 325F until just right.Hi guys quick question do you have any tips on how to store smoked (already cooked) Brisket.
Also what is the optimal way to re-heat for best results?
Cheers
Johann
I’ve been thinking about getting a vacuum sealer so could cook larger amounts to seal and freeze. Any recommendations on brand/model?I vacuum seal and freeze the cuts.. I separate into the point for later use as burnt ends and flat for sandwiches. This allows one to reheat the flat via sous vide to retain moisture, while the burnt ends point just gets cut into pieces, placed in an aluminum disposable pan with a light dusting of your favorite dry rub and BBQ sauce and heated to 325F.
This way I always have quick meals available when I am too lazy to cook.![]()
I have this oneI’ve been thinking about getting a vacuum sealer so could cook larger amounts to seal and freeze. Any recommendations on brand/model?
The same one I have.I have this one
FoodSaver® FM 5200 Vacuum Sealer H-6676 - Uline
Sucks out the air and moisture. Top of the line brushed aluminum vacuum. Easy to use. Insert the bag, the machine does the work for you. 12" sealing bar and start/stop vacuum option for delicate foods. Lower cut and sealing bar reduces bag-making steps by half. Built-in bag/roll storage with...www.uline.ca
Thanks!I have this one
FoodSaver® FM 5200 Vacuum Sealer H-6676 - Uline
Sucks out the air and moisture. Top of the line brushed aluminum vacuum. Easy to use. Insert the bag, the machine does the work for you. 12" sealing bar and start/stop vacuum option for delicate foods. Lower cut and sealing bar reduces bag-making steps by half. Built-in bag/roll storage with...www.uline.ca